System and method for producing a dehydrated food product

ABSTRACT

A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate.

CROSS REFERENCE TO RELATED APPLICATIONS

The present application is a Continuation of U.S. patent applicationSer. No. 12/114,077, filed May 2, 2008, which claims benefit of priorityfrom U.S. Provisional Patent Application No. 60/915,870, field May 3,2007, the entirety of which are expressly incorporated herein byreference.

FIELD OF THE INVENTION

The present invention relates to the field of dehydrated food products,and more particularly to food products which are modified by theaddition of constituents, such as flavors, nutrients, preservatives,colorings, coatings, etc.

BACKGROUND OF THE INVENTION

Dried fruits such as raisins, prunes, apples, apricots, and peaches arerecognized as highly nutritious food products. Raisins, for example, area good source of iron, and they supply calcium, magnesium, potassium,phosphorous, B vitamins, protein and dietary fiber. (Foods and FoodProduction Encyclopedia, Considine, D. M. ed., Van Nostrand ReinholdCompany, New York 1982, pages 1639-1942). Dried fruits are utilized assnack foods, confectionaries, etc., and as ingredients in foods such assnack foods, confectionaries, biscuits, cookies, cakes, dairy products,cereals, etc. Dried fruits are typically sweet, chewy, and resilient tomechanical food processing equipment.

U.S. Pat. No. 1,717,489 (issued Jun. 18, 1929 to Barlow) discloses amethod of changing the flavor of dried fruits comprising combining theexpressed juice of one fruit with another fruit which has been sun-driedor evaporated or which is in the process of drying. In one methoddisclosed a dry or drying fruit is immersed in the fruit juice ofanother fruit for a short time and then put again to dry; the processbeing repeated until the desired result is fully obtained. The methoddisclosed in the reference leaves much to be desired in terms ofprocessing efficiency and processing costs and the tendency of the fruitjuice to ferment over time may result in a product having an alcoholictaste. In addition, the absence of preservatives in the fruit juiceand/or repeated applications of the fruit juice to the dry or dryingfruit may introduce undesirable microorganisms into the dried fruitproduct shortening the shelf life of the product and more importantly,rendering the product harmful to consumers. Further, the repeatedapplication of the fruit juice to the dry or drying fruit increases thesugar content resulting in a sticky product which is nutritionally lessdesirable. Repeated drying of the fruit also reduces the content ofnutrients and volatiles in the fruit which effects the nutritional, andaroma and flavor qualities, respectively of the product.

See, U.S. Pat. Nos. 5,188,861, 1,609,720, 1,717,489, 4,542,033,expressly incorporated herein by reference. See also JP 61-216641(September, 1986), Furia, CRC Handbook of Food Additives, vol. I, 1972,CRC Press Inc., Cleveland, pp. 225-253.

A number of technologies are available for infusing fruits withcarbohydrates, flavors, colors, and the like. See, U.S. Pat. Nos.7,188,772, and 6,159,527, each of which is expressly incorporated hereinby reference.

SUMMARY OF THE INVENTION

The present invention provides a system and method for modifying a driedfood product to enhancing the ability to infuse substances within itsbody. As used herein, the word “dried” is intended to mean that theproduct has a reduced moisture content as compared to a correspondingfresh agricultural product, and is not intended to require anyparticular moisture reduction or maximum moisture level unlessparticularly noted herein.

For example, an unmodified raisin has a relatively impervious skin,which impedes liquid absorption. This leads to relatively slow uptake ofliquids and slow dehydration after processing. The present inventionmodifies the surface or shell of a dried fruit to increase permeabilityand surface area, without substantially changing its appearance,texture, or usage properties in food.

In conjunction with the surface modification, the present invention alsopermits the spatial control or modification of soluble components withinthe dried food. For example, in accordance with one aspect of theinvention, the naturally occurring sugar distribution in a raisin can bereduced in the outer regions, leading to a product which has diminishedbleeding tendencies and stickiness.

It is therefore an object to provide a process and apparatus therefore,for preparing a dried food product comprising treating a dried food withan aqueous acidulant, in an amount and for a period of time which issufficient to modify a surface of the food to increase waterpermeability; dehydrating the acidified food to obtain a desiredmoisture content with heat; cooling the heated dehydrated acidifiedfood; and infusing the cooled dehydrated acidified food with aninfusate. The dried food preferably comprises a dried fruit. The infusedfood may be further cooled to a temperature below about 50 F and thenpackaged. For example, the packaging may be a moisture barrier sealedbag or pouch. The infusate may be a heat labile composition, and thusthe cooling step cools the dehydrated acidified food to a temperaturebelow about 100 F from a temperature above about 150 F, preferably thecooling step cools the dehydrated acidified food to a temperature belowabout 80 F from a temperature above about 160 F, and most preferably thecooling step cools the dehydrated acidified food to a temperature ofabout 70 F from a temperature between about 160 F-180 F.

Another object of the invention is to provide a dried food productproduced by a process comprising treating the dried food with an aqueousacidulant, in an amount and for a period of time which is sufficient tomodify a surface of the food to increase water permeability; dehydratingthe acidified food to obtain a desired moisture content with heat;cooling the heated dehydrated acidified food; and infusing the cooleddehydrated acidified food with an infusate. The infusate may, forexample, comprise a flavoring, preservative, coloring, humectant,fortification (vitamins, minerals, nutritional supplement), alcohol,sweetener (sugar or a low calorie substitute or a sugar alcohol, etc.).In fact, in alcohol fortified product, the alcohol may be added at anystage subsequent to the drying, and for example, may be added duringpackaging, since the alcohol will tend to redistribute evenly throughthe product after packaging in a vapor barrier package.

According to a particularly advantageous aspect of the invention a heatlabile infusate, for example a volatile flavoring, or certain vitamins,is added to the product after all substantial heating steps areconcluded, for example where the remainder of the process does notsubject the heat labile infusate to process temperatures above about 100F.

It is a further aspect of the invention to provide an apparatus forpreparing a dried food product, comprising a tumbler, receiving a driedfood, and treating the dried food with an acid solution; a heater, fordehydrating the acidified food; a cooler, for reducing a temperature ofthe heated dehydrated acidified food; and a spray infuser, for coatingthe cooled dehydrated acidified food with an infusant. The dried foodpreferably comprises a fruit, and more preferably comprises a berry orsmall fruit with a surrounding skin. Preferably, the food is seedless,either as a seedless variety, or having been de-pitted. Exemplary driedfoods are raisins and currants. The apparatus may further comprise achiller for further cooling the infused dehydrated acidified food to atemperature below about 50 F, and preferably to about 35 F.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows a side view of a tumbler system according to the presentinvention, showing the various fluids and controls;

FIG. 2 shows a semi-schematic view of an acid station, includingcontrols, for providing the acid to the tumbler system;

FIG. 3 shows an end view of the tumbler system with the inlet transferconveyor;

FIG. 4 shows a top view of the system showing a spreader feeding driedfood to the tumbler, a conveyor leading from the tumbler to the stagingarea, and a tracer conveyor leading to the dryer; and

FIG. 5 shows a top view of the entire apparatus, including optionalcomponents.

DETAILED DESCRIPTION OF THE INVENTION

One typically application for the invention is for flavoring raisins.

One embodiment of a food processing apparatus and method according tothe invention employs a special tumbling system (scissor mesh cascadingdrum) which receives the food product and declumps it, acidifies it, andcleans debris, such as stems, capstems, and foreign objects from theproduct, using a rotary perforated conveyor system. This tumbling systemreceives a food product to be processed, which is typically a dehydratedfood, which, after processing, is tolerant, or indeed, benefited by theacidification. This declumping system is designed to minimize tear ordamage to the surface of the dried food. Typical food products are driedfruits, though vegetables and other foods may also be appropriate.Especially preferred are raisins, currants, and cranberries. Pomegranatemay also be processed.

A typical configuration provides a conveyor belt with the dried foodspread across, which leads to a staging area where the dried food isengaged, by a set of pins and paddles, and drawn into the tumblingsystem. The configuration of the conveyor and pins may be modified tosuit the dried food to be processed.

The tumbler is preferably inclined to provide a gravity feed of thedried food therethrough. Of course, other methods of feed are possible,and therefore the tumbler system is not limited to inclined designs.

As shown in FIGS. 1 (side view), 3 (end view) and 2 (schematic view),the tumbling system has a set of liquid conduits to hydrate the driedfood. As the dried food enters the tumbling system having tumbler 6, itis mixed with water, which may be recycled. This water assists inseparating clumps of dried food, and removing debris, stems, capstems,and the like, which may be adherent to the food. For example, a 12 footlong, 4 foot diameter tumbler 6 rotates at about 6 rotations per minute.The tumbler 6 is perforated, with holes designed to retain the food, butpermit the debris to pass through. A heated acid mix 50 is pumped withpump 55 to an upper, inlet portion of the tumbler 6, and the fluid 53flows downward toward the exit, pooling 52 near the bottom, such thatthe previously dried food is completely covered in acid fluid andrehydrated to a significant extent. The level of the fluid is maintainedby an inlet 56, which sprays the dried food, from the pump 55, throughvalve 58, and a return 54, which leads back to the acid mix 50 containerfor filtering. A float valve 51 maintains a constant level. Excess fluidis fed to a drain, and the acid fluid in the acid mix 50 container isfiltered in filter unit 60. The dried food, for example raisins, arethus treated by spraying with an acid, and immersed in a heated acidsolution, in a vibrating rotary tumbler 6 system.

FIGS. 4 and 5 show a system layout for a system according to the presentinvention. The elements shown are:

-   -   1 Pallet;    -   2 Roller conveyor;    -   3 standing platform with stairs;    -   4 Feed-in table;    -   5 Accumulator & Regulator conveyor;    -   6 12′ Tumbler Declumper Cleaner Acidifier;    -   7 Upright transfer conveyor;    -   8 8′ staging conveyor;    -   9 Acidification dispenser;    -   10 Tracer-raisins spreader (A & B);    -   11 Accumulator production;    -   12 Dryer (A line);    -   13 Control—Electric Panel (A line);    -   14 Cooling Unit;    -   15 Flavor Unit;    -   16 Flavoring Dispenser;    -   17 Upright transfer conveyor;    -   18 Tracer—raisins spreader (A & B);    -   19 Accumulator packaging;    -   20 Bucket lift;    -   21 Staging conveyor with divider (A);    -   22 Stoke packaging machine;    -   23 Mirapack packaging machine;    -   24 Hanzella packaging machine;    -   25 Monobag packaging machine;    -   26 Main electrical control;    -   27 Staging conveyor control;    -   28 Conveyor control;    -   29 Packaging take-out conveyor;    -   30 Upright transfer conveyor;    -   31 Inspection conveyor;    -   32 Display pack-up conveyor;    -   33 Transfer conveyor to Langen;    -   34 Langen conveyor;    -   35 Langen boxing machine;    -   36 Rolling conveyor (A, B);    -   37 Padlocker;    -   38 Sprialgrip wrapper;    -   39 L Bar sealer;    -   40 Heat shrink tunnel;    -   41 Control—Electric panel (B line);    -   42 Dryer (B line); and    -   43 Chilling unit system.

As shown in FIGS. 4 and 5, cased raisins (or other dried fruit) areplaced on the roller conveyor 2, and are then manually placed on theraisin case table, removed from the respective case, and automaticallyagitated and spread with the raisin spreader 5, which automaticallytransfers the spread raisins into the 12′ tumbler 6, which acts todeclump, acidify, and clean the raisins.

About one third along the tumbler 6, a set of nozzles sprays an acidsolution on the food. The acid is, for example, a citric or malic acidsolution, from about 1-6% by weight. A sufficient quantity of acidsolution is provided to wet the surface of the food, and form a pooltoward the exit of the tumbler 6, which is then filtered and recycled. Atypical ratio of acid spray to hydration water is 10:1. Near the exit ofthe tumbler 6, the food is submerged in an acid solution. Typicaltransit time through the tumbler 6 system is about 3 minutes. Forexample, a raisin enters the transfer conveyor with a water percentageof 10-15%, and when exiting the tumbling system has about 16-20% water.The acid spray is warm, for example about 110 F.

The partially hydrated and acidified food is then fed, from the tumbling6 system, by a set of pins and paddles on the tumbler, to an exitconveyor, and is fed to a staging area, to form a mound. A separateconveyor transfers the food from the staging area to a tracing area as auniform sheet, for example 1 inch thick.

From the tumbler 6, the acidified raisins are transferred via an uprightconveyor 7 to the staging conveyor 8, which, in turn, leads to a set oftracer-raisin spreaders 10A, 10B, which spread the acidified raisinsevenly, and transfer them to an accumulator 11, allowing the acidifiedraisins to cure with the acidulant.

After an appropriate curing period, the raisins are dried in a drier 12reaching a temperature of about 160-180 F, and subsequently cooled in acooler 14, for example, to 70-80 F, with chilled air. The waterpercentage of the food drops about 4-7% in the dryer. For example, thewater content is about the same entering the tumbler and leaving thedryer. Typically, the time between exiting the tumbling system andentering the dryer is, for example, about 30 minutes. The dryer is, forexample, an 18 foot long, 3.5 foot wide conduit, held at a temperatureof 160 F-180 F. A preferred dryer is gas fired, and provides a turbulentair flow of about 30 miles per hour, from the exit toward the entrance,above, below and through the conveyor belt, which is itself a metalmesh.

The hot food is then fed to a chiller, where the temperature is reducedto about 70 F by blowing cold air. According to one embodiment of theinvention, the cooling of the food after the dryer is immediate, andwithout substantial passive cooling. This, for example, helps reduceclumping, and reduces the time for which the food is maintained in aheaded condition.

The cooled raisins are then flavored in a flavoring unit 15, fed withflavorant from the flavoring dispenser 16, and transferred by an uprighttransfer conveyor 17 to a set of Tracer-raisin spreaders 18A, 18B. Thespread raisins are then accumulated at an accumulator 19, for coolingvia chilling system 43 and packaging.

The cooled food is then fed by another conveyor to an infusing tunnel,where an infusate solution is sprayed on the dried food, which contains,for example, a flavor, fortifying agent, coating, or the like. Theinfusate is a water spray with a solids concentration of about 1-2%. Theinfusing tunnel typically does not agitate the food, though in somecases, it may be desirable to tumble the dried food, for example whereit is desired for the infusate to evenly coat the food.

The infused food is then fed to another staging area to a coolingtunnel, which chills the food to near freezing, e.g., 35 F, by blowingcold air. The product is then ready to be packaged.

The acidified raisins are thus dried to a suitable moisture content andthen cooled to about 70-80 F. A flavoring agent, in for example an oilor glycerin based spray, is provided, which is absorbed through the skininto the raisin, but also remains on the skin. After the flavoring agentis provided, the raisins are further cooled and packaged.

The packaging section, which is separated from the initial processingstages, and especially the drier 12, by a partition 60, in order tofacilitate cooling of the raisins for packaging, provides a Bucket lift20, which feeds a staging conveyor with divider 21, from which theraisins are packaged, for example in a Stoke packaging machine 22, aMirapack packaging machine 23, a Hanzella packaging machine 24, or aMonobag packaging machine 25. The packaged raisins from the packagingmachines 22, 23, 24, 25, are transferred with a packaging take-outconveyor 29, and an upright transfer conveyor 30, past a gatedinspection conveyor 31, to either a display pack-up conveyor 32 or atransfer conveyor 33 to a Langen boxing machine 35 via a Langen conveyor34. The rolling conveyor 36A transfers the packaged goods to a padlocker37 which groups the small “grocery store” cases into a master case.Rolling conveyor 36B transfers the master case for wrapping with aSprialgrip wrapper 38. Alternately, an L Bar sealer 39 and Heat shrinktunnel 40 may be used to seal the packaged product.

The acidification of the food serves the purpose of “scarring” thesurface to increase surface area, and making microscopic holes, whichenhance permeability of water through the surface. The acidulent alsoacts as a preservative.

The acid forms a barrier, beneath the surface of the fruit, which limitsthe movement of natural sugars and the like from the core of the foodtoward the surface. In addition, the acid bath will remove a smallportion of the natural sugar near the surface. The result is a foodproduct which has reduced sugar near the surface, and reduced bleedingof sugars, which help prevent clumping and stickiness.

Because the infusion is done at about 70 F, and the temperaturesthereafter reduced, the infusate may include heat labile components,such as vitamins and volatile components. The acid tends to neutralizethe natural taste of the food product, while the infusate tends to havea high concentration at the surface. Therefore, it is feasible to alterthe basic flavor characteristics of the food, for example making ittaste like a different food.

For example, dried fruit products, particularly raisins, having flavorswhich do not correspond to the natural flavor of the dried fruits andhaving desirable nutritional, texture and aroma qualities may beefficiently produced. Likewise, fortified products, and coated products,are also possible.

The acidulant need not be citric or malic acid, and, for example,tartaric acid, ascorbic acid, phosphoric acid, fumaric acid, or otheracceptable acid for use in foods may be used.

The infusion solution may additionally contain a humectant such asglycerol and sorbitol. Sodium citrate may also be added to provide amore tart taste, for example when preparing a lemon/lime flavored driedfruit product.

It is noted that the times and temperatures noted herein represent apreferred embodiment, and in general, such times and temperatures may bemodified with the expected results, and are not deemed limiting on thescope of the invention. However, to achieve a particular desired result,the process described above is satisfactory.

The present process produces a product which has a uniform infusion,lower density than typical processes (see U.S. Pat. No. 5,188,861), andan attractive texture.

Example 1

112 kg of Australia sultana raisins were fed through the declumpingrotating drum. The raisins were then treated with warm (110 F) 1.25%citric acid solution. The speed of the drum was adjusted so that theraisins did not get substantially damaged. The acidic spray wascontinued for 30 minutes before conveying the acidified raisins to astaging area, where they were held for 20 minutes to stabilize. Theraisins were then transferred to an Epson Eclipse dryer where they weredried for about 5 minutes at 180 F, adjusted according to the amount ofacid solution absorbed. The redried raisins were then cooled down toabout 70 F and jet sprayed with natural orange flavor (AFI #10589-12795)at 1.5% by weight. The raisins were allowed to soak for 15 minutesbefore transferring into a chilling tunnel where they were cooled toabout 50 F before packaging.

Example 2

112 kg of Australia sultana raisins were fed through the declumpingrotating drum. The raisins were then treated with warm (110 F) 1.25%citric acid solution. The speed of the drum was adjusted so that theraisins did not get substantially damaged. The acidic spray wascontinued for 45 minutes before conveying the acidified raisins to astaging area, where they were held for 20 minutes to stabilize. Theraisins were then transferred to an Epson Eclipse dryer where they weredried for about 7 minutes at 180 F, adjusted according to the amount ofacid solution absorbed. The redried raisins were then cooled down toabout 70 F and jet sprayed with natural lemon flavor (AFI #10589-12887)at 1.5% by weight. The raisins were allowed to soak for 15 minutesbefore transferring into a chilling tunnel where they were cooled toabout 50 F before packaging.

Example 3

112 kg of Australia sultana raisins were fed through the declumpingrotating drum. The raisins were then treated with warm (110 F) 1.25%citric acid solution. The speed of the drum was adjusted so that theraisins did not get substantially damaged. The acidic spray wascontinued for 20 minutes before conveying the acidified raisins to astaging area, where they were held for 20 minutes to stabilize. Theraisins were then transferred to an Epson Eclipse dryer where they weredried for about 7 minutes at 180 F, adjusted according to the amount ofacid solution absorbed. The redried raisins were then cooled down toabout 70 F and jet sprayed with natural cherry lemon flavor (AFI#81213-3243) at 1.5% by weight. The raisins were allowed to soak for 15minutes before transferring into a chilling tunnel where they werecooled to about 50 F before packaging.

Example 4

About 14 kilograms of boxed raisins are brought to a staging area,broken up slightly, and fed to the entrance of a caterpillar conveyorsystem tumbler, and fed into the rotating perforated drum. Pins andpaddles on interior of the drum draw the raisins in, and assist in theagitation, which declump the raisins.

The raisins are initially hydrated in a wash with sprayed water, whichremoves any stems, captems, and debris from the raw raisins, which fallthrough perforated holes around the rotating drum. A catch basin isprovided below, which filters the stems, capstems and debris. Theraisins are then subjected to an acidification spray and then bath,which is a citric acid solution or a malic acid solution. This acidsolution is heat jacketed at approximately 170°-180° Fahrenheit, whichallows the acid solution to permeate the outer surface of the raisin.

The raisins are then fed through a drying tunnel system, where glycerinis optionally added. It is then cooled down to a temperature ofapproximately 70° Fahrenheit, where it is then spray flavored, and thengoes to a staging area where it is cooled again to a temperature ofapproximately 50° Fahrenheit, then to another staging area where it isfrozen with a nitrogen flash freeze bath. The produce is then packaged.

While certain representative embodiments of the invention have beendescribed herein for the purpose of illustration, it will be apparent tothose skilled in the art that modifications therein may be made withoutdeparting from the spirit and scope of the invention.

1. A food product, comprising a dried fruit which has been rehydratedwith an aqueous acidulant during agitation, to increase a porosity of adried fruit skin and remove non-fruit components and dissolve at least aportion of soluble fruit components to produce a rehydrated fruit, whichis subsequently dehydrated at a temperature above about 150 F, until adesired moisture content is achieved, to produce a porisified dehydratedfruit, and thereafter cooling to a temperature below about 100 F andinfusing with a liquid heat labile infusate which adds at least oneflavor or nutritional component to the porosified dehydrated fruit, toproduce an infused dried fruit.
 2. The food product according to claim1, wherein the infused dried fruit is packaged in a moisture barrierpackage at a temperature of between about 50 F to 35 F.
 3. The foodproduct according to claim 1, wherein the porisified dehydrated fruit isinfused at a temperature of between about 70 F to 100 F.
 4. The foodproduct according to claim 1, wherein the infusate comprises a heatlabile flavorant.
 5. The food product according to claim 1, wherein theinfusate comprises a vitamin.
 6. The food product according to claim 1,wherein the rehydrated fruit is dehydrated at a temperature of betweenabout 160 F-180 F, and the porosified dehydrated fruit is infused at atemperature of about 70 F.
 7. The food product according to claim 1,wherein the aqueous acidulent comprises a citric acid solution or amalic acid solution.
 8. The food product according to claim 1, whereinthe infusate comprises a nutritional fortification.
 9. The food productaccording to claim 1, wherein said agitation of the dried fruit with theaqueous acidulent is performed in a continuous process cascading drumtumbler, which receives the dried food on a conveyor, submerses thedried food in the aqueous acidulent during cascading drum tumbling, toremove debris.
 10. The food product according to claim 1, wherein theporosified dehydrated fruit has a reduced concentration of sugar near asurface with respect to the dried fruit, wherein the porosifieddehydrated fruit displays reduced clumping and stickiness than the driedfruit.
 11. A method of forming a food product, comprising: rehydrating adried fruit with an aqueous acidulant during tumbling in a continuousprocess cascading drum, to increase a porosity of a dried fruit skin andremove non-fruit components and dissolve at least a portion of solublefruit components to produce a rehydrated fruit; draining aqueousacidulent and debris; dehydrating the drained rehydrated fruit at atemperature above about 150 F, until a desired moisture content isachieved, to produce a porisified dehydrated fruit; cooling theporisified dehydrated fruit to a temperature below about 100 F; infusingthe cooled porisified dehydrated fruit with a liquid heat labileinfusate which adds at least one flavor or nutritional component, toproduce an infused dried fruit.
 12. The method according to claim 11,further comprising packaging the infused dried fruit in a moisturebarrier package at a packaging temperature of between about 50 F to 35F.
 13. The method according to claim 11, wherein the porisifieddehydrated fruit is infused at a temperature of between about 70 F to100 F.
 14. The method according to claim 11, wherein the infusatecomprises a heat labile flavorant.
 15. The method according to claim 11,wherein the infusate comprises a vitamin.
 16. The method according toclaim 11, wherein the rehydrated fruit is dehydrated at a temperature ofbetween about 160 F-180 F, and the porosified dehydrated fruit isinfused at a temperature of about 70 F.
 17. The method according toclaim 11, wherein the aqueous acidulent comprises a citric acid solutionor a malic acid solution.
 18. The method according to claim 11, whereinsaid continuous process cascading drum receives the dried food on afirst conveyor, submerses the dried food in the aqueous acidulent duringcascading drum tumbling, and provides the porosified rehydrated fruit ona second conveyor, wherein excess aqueous acidunent drains from theporosified rehydrated fruit on the second conveyor during transfer. 19.The method according to claim 11, wherein said rehydrating whereinreduces a concentration of sugar near a surface with respect to thedried fruit, wherein the porosified dehydrated fruit displays reducedclumping and stickiness than the dried fruit.
 20. A continuous processfor preparing a dried food product said process comprising: (a) treatinga dried food by submersing at least a portion of the dried food suppliedby a first conveyor, in a warm aqueous acidulant in an inclined axiscontinuous horizontal tumbler system, for a period of time which issufficient to modify a surface of the food to increase waterpermeability of a dried food skin and at least partially rehydrate thedried food, while removing a portion of a water soluble sugar componentof the dried food near an outer surface which causes stickiness andclumping; (b) dehydrating the treated dried food by maintaining the atleast partially rehydrated dried food at a temperature above about 150 Fwithdraw from the inclined axis continuous horizontal tumbler system ona second conveyor system, the at least partially dehydrated treated foodhaving reduced clumping and stickiness with respect to the untreateddried food; (c) cooling the dehydrated treated food to a temperaturebelow about 100 F by at least flowing cold air over the at leastpartially dehydrated dried food on a third conveyor system; (d) sprayinfusing the cooled dehydrated treated food with a heat labile infusateto evenly coat the cooled dehydrated treated food without substantiallyrehydrating the cooled dehydrated treated food; and (e) continuouslypackaging the infused cooled dehydrated treated food in a series ofseparate vapor barrier packages at a temperature of between atemperature above a freezing point and 50 F, wherein the aqueousacidulent flows down an inclined portion of the inclines axis continuoushorizontal tumbler in a same flow direction as the dried food, and atleast a portion of the aqueous acidulent which has already been used totreat the dried food is captured from a bottom portion of the continuoustumbler, filtered and recycled at a top portion of the continuoustumbler.